WEEKDAY MEALS
SMOKY CAULIFLOWER TACOS
Serves: 4
For the cauliflower filling:
• 1 small head of cauliflower, finely chopped
• 1 tsp paprika
• 1 tsp smoked paprika
• 1 tsp chilli flakes
• 2 tsp ground cumin
• 2 tsp garlic powder
• 1 tsp dried oregano
• 1 tbsp sunflower oil
• Sea salt and black pepper, to taste
To assemble the tacos:
• 1 red onion, peeled and sliced
• 1 yellow pepper, deseeded and sliced
• 1 tbsp sunflower oil
• red cabbage, finely sliced
• lime, juice only
• Sea salt
• 8 small, soft flour or corn tortillas
To serve:
• Chopped fresh coriander
• Lime wedges
• Sliced red chilli
1 Preheat the oven to 180˚C (Gas Mark 4, 350˚F). Toss the chopped cauliflower with the oil, spices and some seasoning and spread out on a baking tray. Transfer to the oven and bake for 20-30 minutes, until golden and slightly crispy at the edges.